Individual Pumpkin Pies

5 from 1 vote

These Individual Pumpkin Pies are my personal favorite! Easy to make and serve, no messy cutting involved and pretty as well!

Prep Time15

Cook Time50

blind baking the crust15

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: holiday desserts, pumpkin pie, thanksgiving desserts

Servings: pies

Calories: 553kcal

Author: Nosheen Babar

Ingredients

3 eggs
¾ cups dark brown sugar
1½ cups heavy whipping cream
15 oz canned pumpkin puree
2 tsps cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt

Instructions

Preheat your oven to 375 Degrees.
Blind Bake your pie crust for 15 minutes (SEE NOTE)
Whisk the eggs.
Add the sugar and hand mix till it is well incorporated with the eggs.
Pour the cream and the pumpkin puree and mix well.
Add all the spices and the salt and stir to mix well (SEE NOTE)
Pour the mixture into your warm blind baked crust, cover the edges with a pie shield or foil and bake at 375 degrees for 50-60 minutes (SEE NOTE)

Notes

Blind Baking - Once your crust is in the pie tin, put some foil or parchment and add pie weights or dry beans to add weight so the pastry doesn't puff up. Bake for 15 minutes and then pour in the filling and continue baking. This will prevent the crust from getting soggy.

Spices - If you want you can substitute 3 teaspoons pumpkin pie spice instead of using the individual spices listed above. Allspice can also be used but it typically doesn't have ginger in it and I would recommend using the ginger in this recipe.

Baking Time - Since ovens vary, keep a close watch on the pie after about 40 minutes so the filling doesn't overbake. Once the sides are set, even if the center is a little jiggly you may want to test the center with a knife as the custard will continue to thicken as it cools and you don't want a dry and cracked pie.

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